12 oz medium-bodied ale (such as New Belgium's Fat Tire)
0.5 teaspoon pepper black freshly ground
1 teaspoon coarse kosher salt
2 teaspoons flat-leaf parsley minced
1 tablespoon flour
1 clove garlic minced
1 juniper berry whole crushed
2 medium onions thinly sliced into half-moons
2 beef rib-eye steaks boneless (each)
0.8 teaspoon sugar
0.3 pound bacon thick-cut sliced
2 allspice whole crushed
Equipment
frying pan
paper towels
oven
Directions
Preheat oven to 40
In a large frying pan over medium-high heat, cook bacon until brown and crisp, about 7 minutes.
Transfer to paper towels to drain.
Pour off all but 1 tbsp. grease.
Reduce heat to medium, add onions, and cook, stirring occasionally, until translucent, about 5 minutes.
Add garlic, allspice, and juniper and cook 2 minutes.
Sprinkle in flour and stir to combine.
Add beer and sugar and cook, stirring occasionally, until liquid is absorbed and onions are very tender, about 20 minutes.
Heat a medium ovenproof heavy-bottomed frying pan over high heat. Season steaks with salt and pepper and add to pan. Cook, turning once, until browned on both sides, about 3 minutes total.
Transfer pan to oven and cook about 5 minutes (for medium-rare). Stir parsley and bacon into onions and serve over steak.
